发酵对桔梗苦味及理化成分影响的研究  

Study on Effect of Fermentation on Bitterness and Physicochemical Components of Platycodon grandiflorus

作　　者：刘艳红 焦路 何雅婷 严欣艺 郭俊婷 何雯静 刘二凯 刘生杰 LIU Yan-hong;JIAO Lu;HE Ya-ting;YAN Xin-yi;GUO Jun-ting;HE Wen-jing;LIU Er-kai;LIU Sheng-jie(School of Biology and Food Engineering,Fuyang Normal University,Fuyang 236037,China;College of Information Engineering,Fuyang Normal University,Fuyang 236037,China;School of Biology and Food Engineering,Fuyang University of Technology,Fuyang 236000,China)

机构地区：[1]阜阳师范大学生物与食品工程学院,安徽阜阳236037 [2]阜阳师范大学信息工程学院,安徽阜阳236037 [3]阜阳理工学院生物与食品工程学院,安徽阜阳236000

出　　处：《中国调味品》2025年第2期81-86,共6页China Condiment

基　　金：安徽省高等学校自然科学重点项目(2023AH052854,2023AH052855);安徽省质量工程项目(2023kcszsf233,2023xsxx408,2023sdxx325,2023cxtd136);国家级大学生创新创业计划项目(202413619004);安徽省省级大学生创新创业计划项目(s202313619013);阜阳师范大学校级项目(FXG2021ZY02,2021FXJY05,2022XGJYZD01,2022XGJX04,2024YLKC0001,2024YLZY0002);阜阳地方农产品食品工艺开发科研创新团队资助(FX2020KCT02);安徽省优秀青年培育项目(YQZD2024101)。

摘　　要：为了研究发酵对桔梗苦味和理化成分的影响,文章以新鲜桔梗为原料,采用发酵桔梗酵素的方法,通过单因素试验探究发酵时间、发酵剂添加量、糖添加量对桔梗酵素感官评分、pH值、Fe^(3+)还原力、总黄酮含量、桔梗皂苷D含量、还原糖含量的影响;并以桔梗皂苷D含量为指标,进行三因素三水平的正交试验,确定桔梗发酵的最优工艺参数。结果表明,桔梗发酵的最优工艺参数为发酵时间7 d、发酵剂添加量0.08%、糖添加量1%。在此条件下制得的桔梗酵素呈淡黄色半透明液体,有桔梗发酵后的独特香气,苦味明显降低,酸味较强,微甜,口感清爽,不黏腻;与相同料液比的桔梗原汁相比,桔梗酵素中桔梗皂苷D含量下降30.7%,pH值下降51.2%,Fe^(3+)还原力上升17.2%,总黄酮含量上升32.3%,还原糖含量上升将近10倍。In order to study the effect of fermentation on the bitterness and the physicochemical components of Platycodon grandiflorus,in this paper,with fresh Platycodon grandiflorus as the raw material,the method of fermenting Platycodon grandiflorus enzyme is adopted to investigate the effects of fermentation time,fermentation agent addition amount and sugar addition amount on the sensory score,pH value,Fe 3+reducing power,total flavonoid content,Platycodon grandiflorus saponin D content and reducing sugar content of Platycodon grandiflorus enzyme through single factor test.With Platycodon grandiflorus saponin D content as the index,three-factor and three-level orthogonal test is conducted to determine the optimal process parameters for Platycodon grandiflorus fermentation.The results show that the optimal process parameters for Platycodon grandiflorus fermentation are the fermentation time of 7 d,the addition amount of fermentation agent of 0.08%,and the sugar addition amount of 1%.Under these conditions,the obtained Platycodon grandiflorus enzyme is light yellow translucent liquid,with a unique aroma of fermented Platycodon grandiflorus.The bitterness is significantly reduced,the sourness is strong,the sweetness is slight,and the taste is refreshing and not sticky.Compared with Platycodon grandiflorus juice with the same solid-liquid ratio,saponin D content in Platycodon grandiflorus enzyme decreases by 30.7%,pH value decreases by 51.2%,Fe 3+reducing power increases by 17.2%,total flavonol content increases by 32.3%,and reducing sugar content increases by nearly 10 times.

关 键 词：桔梗 酵素 苦味 理化指标 桔梗皂苷D 

分 类 号：TS205.5[轻工技术与工程—食品科学]